Lentils with spaetzle

Ingredients for 4 servings:

• ½ pack of lentils
• 2 potatoes
• 1 garlic clove(s)
• 2 m.-sized onion(s)
• 1 tbsp flour (heaped tbsp)
• Vinegar
• pepper
• Salt
• Caraway, finely ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian version of the Swabian classic

Place the lentils in a pressure cooker (a normal, covered pot will also work, but the cooking time will be longer accordingly) and cover well with water (important: do not add salt yet!). Peel the potatoes, cut them into large chunks, and add them to the pot. Then add the garlic clove (crushed or very finely chopped) and the onions (just quartered). Finally, close the pot (please note the setting for pulses), bring to a boil, and simmer for 15 minutes. Once the cooking time is up, release the steam and carefully open the pot. In a cup, mix the tablespoon of flour with the vinegar until you have a well-blended liquid. Then add this to the boiling lentils and stir well. The mixture will now thicken slightly (if you prefer it a little more liquid, you can add a little more water or vegetable stock, or vinegar to taste). Season well with pepper, salt, and caraway seeds. The lentils are served, of course, with spaetzle, which taste best when handmade. Note: For meat eaters, you can serve them with the obligatory sausages or wieners.